When it comes to food, we are a divided family. I actually have a post planned to tell you more about our diverse food preferences, but today I’m specifically talking about gluten. Three of the six of us are gluten-free, each for various reasons; the other three are not. So I sometimes make two versions of a recipe – I know you’re jealous. All kidding aside, sometimes I’ll come up with a version that satisfies everyone’s palates that’s a real win, kinda like today’s recipe, which is for super-delicious gluten-free chocolate chip cookies.
A winning recipe for gluten free chocolate chip cookies
So here’s the thing with baking gluten-free: it needn’t be daunting. Two years ago when my (now) 8 year-old stopped having gluten, I was apprehensive of what I’d be able to feed her. No bread? No muffins or scones or pancakes? Could I even bake her a birthday cake on her birthday? I’m here to tell you that yes, it’s absolutely doable. And while I’ll admit that there is not a great exact replacement for a croissant or a bagel (in my opinion), there are some wonderful foods that are just as satisfying. Enter these really yummy gluten-free chocolate chip cookies.
I love to bake, and while they are certainly not an everyday (or every week) thing, my kids love chocolate chip cookies (ahem – so do I);). I believe in moderation and also in occasional treats. I wanted a recipe that didn’t contain gluten, yet tasted every bit as good. And I honestly couldn’t believe it when my kids all gave these a 9 1/2 out of 10. Happy day! And a rare one, at that. I really, really hope that you’ll give these a shot, whether you can or can’t eat gluten.
A few notes about the recipe:
- You’ll notice that this recipe calls for egg yolks. I added these because they add richness and depth in addition to acting as a binder.
- I used 3 different types of sugar, but this is because I had all of them on hand. You can certainly try the recipe with 3/4 (total) cup of one of the types of sugars, or use use 1/2 cup brown sugar and 1/4 cup white sugar if you don’t want to go out and buy another ingredient.
- To make oat flour, simply pulse the oats in a blender or food processor until they are ground into a powder-like consistency. This should take 60 seconds or less. Stop and stir to ensure that all the oats have been finely ground. 1 cup of rolled oats will yield approximately 1 cup of oat flour. Make sure that the oats are gluten-free if you are going for a GF final product.
- These are our favorite chocolate chips for baking. Ingredients are minimal and they taste great, too.
Tasty chocolate chip cookies made with real food ingredients and without gluten.
- 1 1/2 cups oat flour gluten-free
- 1 1/2 cups rolled oats gluten-free
- 1 tsp baking soda
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup melted butter
- 2 egg yolks
- 1 tsp vanilla extract
- 1/4 cup milk I used organic whole milk
- 1/4 cup chocolate chips
Preheat oven to 375 degrees F. Prepare a baking sheet (I like to use parchment paper).
Mix dry ingredients (oat flour, oats, baking soda and sugars) in a medium-sized bowl. Make a well (hole) in the middle and add melted butter, egg yolks, vanilla and milk. Stir to combine. Fold in chocolate chips.
Place batter in the refrigerator for 15-30 minutes. Batter is somewhat wet - don't worry! Using a cookie scoop or spoon, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
Bake for 9-11 minutes. Let cool before enjoying.
I use a heaping 1/4 cup of chocolate chips:).
So tell me, are there any other divided families out there? Do you end up cooking various foods to suit different preferences? I’d love to hear about it in the comments below!
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